Chef Jobs in Virginia Beach, VA

American Cruise Lines, the largest cruise line in the United States, is looking to add Executive Chefs to our shipboard team for the 2025 season on America's rivers. Our shipboard team supports a combined fleet of ships sailing through various itineraries across the nation from contemporary riverboats to paddlewheel queens for a steamboat experience. We make it a top priority to offer a first-class dining experience at every meal. Exceptional cuisine is prepared by chefs who have extensive culinary credentials and training from some of the most prestigious culinary institutes. Using only the freshest ingredients, menus are inspired by regional and local specialties. The Executive Chef is responsible for delivering the best tasting food a culinary experience at every meal. This is a hands-on working position. The Executive Chef will be intimately involved with every plate served to our passengers through general planning, preparation, and presentation. We are seeking those who will possess leadership and management skills while directing, coaching, supporting, supervising, and evaluating the performance of all Galley Crew Members. While living onboard, our Chefs enjoy comfortable living quarters and a challenging culinary working environment. Our Galleys are well equipped with a spectacular view. Responsibilities: * Oversee the preparation of all the meals for our passengers and crew. * Set-up, maintain, and break down station according to FDA Standards. * Taste all products produced to assess quality. * Be in direct contact with other culinary team members to keep track of product shortages and equipment maintenance issues. * Prepare and serve items in accordance with established procedures, recipes, portion size and presentations standards. * Maintain accurate counts on all food items prepared ensuring no discrepancies in amount of food needed verses amount of food prepared. * Schedule production of all fresh ingredients to maintain an inventory of food at all times. * Use food production equipment according to manufacturer's instructions. * Clean and maintain station while practicing exceptional safety, sanitation, and organizational skills. * Maintain a professional appearance at all times. * Report to work as scheduled, in uniform, clean shaven (for males) and ready for the daily tasks at hand. * Maintain a professional relationship with all coworkers. * Ensure that each guest has a positive and memorable experience. * Understand and have knowledge of safety, sanitation, and food handling procedures. * Commitment to quality service, and food & beverage knowledge. * Adapt and adjust on a daily basis as last minute requests or changes may occur. Qualifications: * Must be able to work around 14 hours per day. * Minimum 6-8 years' experience in full-service resort, hotel, country club & banquets. * ServSafe Manager Certification strongly preferred. * Familiar with food safety standards. * Ability to multi-task, take direction, and be a team player. * Ability to work with composure under pressure. * Possess problem solving skills, self-motivation, and organization. * Must be able to speak, read, and understand basic cooking recipes and adhere to directions. * An effective leader who can effectively control his/her time management. * Excellent oral communication and interpersonal skills. * Must be able to pass a pre-employment drug test. * Complete criminal background check. * Training and Teaching experience. * Transportation Worker Identification Credential (TWIC) Work Schedule: * 7 days per week while onboard the ship. * 6-8 weeks working and living on board the ship with 1-2 weeks of unpaid vacation. * Covered Expenses - American Cruise Lines provides travel to and from your assigned vessel, room and board, uniforms, and paid training from industry experts. * Job sites across the nation*

The Executive Chef is responsible for the quality and timeliness of all foods served at all times in all areas. Labor management, food cost management and quality control are also responsibilities. Control of other operating expenses is required. Supervisory Responsibilities: * Yes. The Executive Chef will direct the Assistant Executive Chef and the Executive Steward. Through these team members the BOH leadership team of Chefs, Sous-Chefs, Steward Supervisors and Night Cleaner Leads is managed. The Executive Chef will frequently give direct orders to any of these leadership team members. Duties/Responsibilities: * Directs the day-to-day operation of the kitchens through the team to ensure the best possible service is provided to all guests and team members. Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department. * Engages with and collaborates with FOH management to foster a supportive relationship between BOH and FOH, hold team to account for these relationships as well * Monitors and controls food costs and provides guidance in procurement of needed items. * Ensures proper staffing for forecasted volume and budgetary guidelines. * Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes. * Direct the ordering of all food needed for restaurants, ultimately being responsible for quality control of all food items. Collaborates with suppliers and the purchasing department to establish and document product specification. * Through the team prepares menus, develops recipes and special menu items. Develops cost analysis and training guides. * Monitors inventories and reports discrepancies to the Vice President of F&B. * Takes the food end of period inventory and presents it to the Department Analyst. * Understands that this is a 24-hour responsibility and is accessible at all times. * Meets budgeted figures for labor and other expenses. * Ensures excellent guest service. * Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs. Ensures all existing team members are attending follow up training sessions. * Communicates any problems or concerns to the Vice President and other departments as needed. * Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts. * Maintains files in such a way that another manager could perform efficiently in the event of his/her absence. * Ensures all kitchens provide nutritious, safe, eye-appealing, properly-flavored food while maintaining a safe and sanitary work environment. * Maintains high sanitation and safety standards. * Maintains sufficient materials and products in the work location. * Maintains security of products and areas assigned to department. * Ensures rotation of products. * Through the team is responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to established company policies. * Works with front of the house supervisors to ensure proper communication. * Knowing all current marketing initiatives by the property * Greeting all team members in the BOH halls as well as Guests we encounter on the floor. * All other duties as assigned. Minimum Education and Experience Requirements: * Minimum ten years experience as executive chef in a multi-venue environment. * Thorough understanding of food safety protocols and procedures. * A strategic thinker and creative problem solver who takes the initiative and ownership * Self-starter with a creative mind and a track record of putting ideas into practice and assessing results Certifications, Licenses, and/or Registrations: * Gaming license/registration as required by jurisdiction(s). Knowledge, Skills, and Abilities: * 3 years experience as an Executive Chef within a multi-unit or high volume operation. * Culinary degree or equivalent work experience. * 3+ years casino experience highly preferred * Ability to create and work within a budget. * Responsible for training and supervision of culinary team members. * Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management). * Computer literate. * Must be able to understand and communicate Material Safety Data Sheets to all team members. * Ability to communicate with team members and guests * Ability to be a team player * Ability to successfully fulfill the pre-employment process * Ability to work flexible shifts and days of the week including holidays * Ability to obtain and maintain all necessary licensing Physical Requirements: * Must be able to work while standing for hours at a time. * Ability to work in an environment with moderate to loud noise, bright lights, * smoke, and dust. * Must be able to lift up to 40 pounds at times. * Ability to work flexible shifts and days of the week, including holidays.

Requires prior experience in Full-Service Hotels and upscale dining: this position is responsible for the coordinating and managing of all food production from the main kitchen including: banquets, employee dining facility, and restaurants. Works with the banquet management team and associates, including the Catering Management, Purchasing, F&B Management, Banquet Management and reports to the Executive Chef. The Banquet Chef is a crucial team member who, as all associates, strives to continually improve guest and associate satisfaction while maintaining the operating budget. Responsibilities Principle Duties -Understands the job responsibilities of the supervisor and hourly associates within the location. -Understands and monitors the daily kitchen operation; ensures follow-through on kitchen policies and procedures; takes corrective action in any problem area. -Understands and monitors the purchasing and receiving policies and procedures, takes corrective action in any problem area. -Understands the methods for preparing menus for the banquet and restaurant locations, prepares them in a timely fashion; follows through with solutions to any problem area. -Understands and monitors the opening and closing procedures for the kitchen locations; maintains the location within the sanitation guidelines; takes corrective action in any problem area. -Understands and monitors the use of all equipment in the culinary locations; ensures that proper cleaning, maintenance, and storage procedures are followed; takes corrective action in any problem area. -Monitors the food expenses; follows through with solutions to any problem area. -Understands and monitors the labor and revenue budgets for the location; takes corrective action in any problem area. -Understands and monitors the present fiscal year labor and revenue budgets; maintains budgets within guidelines; takes corrective action in any problem area. Principle Duties Specific to this Candidate -Oversees the production of the main kitchen area including: Banquets, off-site catering, Empyrean Club, Employee Dining Facility, and Restaurants -Reviews banquet orders and upcoming menus -Coordinates food orders with Executive Chef, Executive Sous Chef and Purchasing Manager -Plans daily production -Coordinates scheduling of production staff with the Executive Chef, Executive Sous Chef -Collaborates with the Executive Chef, Executive Sous Chef in the development of customized catering offerings Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Interact with fellow associates in a courteous and professional manner. Possess full knowledge of all matters relating to proper cooking techniques to exceed guest expectations at all times. Provide guest services in a highly professional manner exceeding guest expectations at all times. Report unsafe work conditions/practices and safety/security violations in accordance with Company policy. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience. Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with Department S.O.P.'s and work practices. Manage time and station productivity according to the volume of business in assigned stations. Complete special projects with appropriate training as assigned by the chef. Monitor all safety and quality control measures, ensuring safety, quality and portion controls. Manage and assist in all inventories (bimonthly and monthly food inventories and quarterly smallwares) Acknowledge, understand and comply with all Company/franchise policy, procedures and work practices. Stay aware of Company/hotel/franchise information and changes. Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions. Must possess basic computer skills to include E-Mail, the Internet, Excel and Word. Must possess strong meat and fish butchering skills. Adhere to all S.O.P.'s and checklists regarding kitchen polices and procedures. Ensure all stations are set-up to produce a quality product in a manner adhering to health department and company standards. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Qualifications Type Qualification Experience At least 5 years of experience working in a high volume and fast paced restaurant. Experience Culinary education preferred Skill Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. Skill Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Skill Able to work a flexible schedule including weekends and holidays as required. Skill Able to read, write, and speak basic English. Skill Able to understand and apply basic mathematical skills (addition, subtraction, multiplication and division in all units of measure) in order to obtain correct dilution ratios, portion control etc.

Job Advertisements Sushi experience required. The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities. Responsibilities Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction. Hire, retain and mentor back of house Associates to execute safe and successful operation of the department. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards. Participate in Associate development through coaching, feedback, and completion of company talent development initiatives Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan. Drive guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by working with manager to ensure menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of PHR and training programs and tools. Ensure that the kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists. Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures. Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment. Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area. Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met. Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics. Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets. Perform Emergency Response duties as required by this role in the Emergency Response Organizational Chart and Plan Qualifications Type Qualification Skill Understanding of purchasing and maintenance of kitchen equipment Effective decision making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling Knowledge of overall hotel operations as they affect kitchen and related areas Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) Experience Experience in a hands on kitchen management position Broad knowledge of Restaurant Industry Experience working in a corporate atmosphere Must posses food knowledge and creativity. Education Culinary degree preferred

Overview Milk & Honey Cafe invites you to become part of our culinary family as a Sous Chef, where you'll immerse yourself in the world of New Orleans-themed Southern Brunch excellence. Collaborate closely with our culinary team to create and deliver our renowned award-winning dishes, such as Shrimp & Grits, Chicken & Waffles, and Rum Chata French Toast, while upholding the highest standards of Southern culinary excellence. Your role is pivotal in maintaining authenticity and quality, making this an exciting opportunity for a passionate culinary professional. Competitive Benefits: Health/Dental/Vision Paid Time Off 401(k), matched up to 4% Short and Long Term Disability Tuition Reimbursement Employee Referral Program Pet Insurance Discounts: Hotels, Travel, Tickets, Restaurants Employees and their relatives are eligible for a discounted meal plan at any of our HBCU client locations while they are attending school Responsibilities Collaborate with the culinary team in preparing authentic Southern dishes, ensuring consistency and quality. Assist in kitchen operations, including staff scheduling, inventory control, and compliance with Southern culinary standards. Provide mentorship and guidance to kitchen staff, fostering their growth in Southern cooking. Maintain a clean and organized kitchen, strictly following food safety and sanitation regulations. Qualifications Proven experience (2+ years) as a Sous Chef in Southern cuisine-focused restaurants. Culinary degree or relevant certification. Strong leadership and kitchen management skills. Ability to excel in a fast-paced, high-pressure culinary environment. Who We Are: Milk & Honey Cafe is a beloved New Orleans-themed Southern Brunch restaurant celebrated for its mouthwatering, slow-cooked dishes and dedication to Southern culinary traditions. Our menu boasts award-winning items like Shrimp & Grits and Rum Chata French Toast, making us a destination for friends, family, and brunch lovers alike. We take pride in providing a welcoming and inclusive environment where our guests can savor the flavors of New Orleans and create lasting memories. Join our team and be part of an exciting culinary journey. Thompson Hospitality is the nation's largest minority-owned food and facilities management company. Our services include hospitality, full dining and quick service restaurants, campus dining, diversity consultation, facility operations and maintenance management. We are a family-run organization with more than twenty-five years providing services built on our core mission to provide a positive experience to every relationship we are involved in: one guest, one client, one team member at a time. As a fast growing company, we have a growth plan to more than double in size over the next three years. We are looking for team members who are interested in developing their careers to the next level while joining our team of over 4,000 employees, serving clients in over 40 states to include more than 1. 9 million guests each year. Thompson Hospitality focuses on three core areas in everything we do: Purpose Give back to our communities Celebrate diversity People Do the right thing Treat people the way you want to be treated Always do your best Be accountable for our actions Performance Serve the highest quality food Provide world-class service Maintain flexibility to better serve our clients We provide equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Prime Eats Restaurant Group is seeking a Sous Chef to join our team at Still Worldly Eclectic Tapas. Are you a highly skilled sous chef with a passion for creating delicious culinary experiences? Do you thrive in a dynamic kitchen environment where creativity and innovation are encouraged? The ideal candidate will have experience in working in a Tapas style restaurant, working catering events, wine dinners and running expo. Welcome to The Prime Eats Restaurant Group. We have one restaurant in Olde Towne Portsmouth and one restaurant in Ghent. We enjoy opening restaurants in organic neighborhoods where neighbors can bike or walk to enjoy dinner. We are a neighborhood favorite. Our establishment boasts a full-service cocktail bar with a wide selection of spirits, including an impressive whiskey and wine list. Job Perks: Flexible schedule Referral program Employee discount Paid training Location: Still Worldly Eclectic Tapas 702 High St, Portsmouth, VA 23704, USA If you are a talented and motivated Sous Chef looking to showcase your skills in a loving and enthusiastic environment, apply now and be part of our culinary team at Still Worldly Eclectic Tapas!

Find your joy here, at COMMUNITY, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! COMMUNITY, a premier retirement community in CITY, STATE, provides quality care to residents in an INDEPENDENT LIVING, ASSISTED LIVING, MEMORY CARE community. You belong on our team if you are interested in: * Medical, dental, vision, and life/disability insurances* * 401k retirement savings plan offering 50% of every dollar contributed by the employee up to 6% of employee's base rate* * Employee Assistance Program: This program provides professional, confidential telephonic or face-to-face counseling to you and your household members at no cost * FSA: This option allows you to pay for eligible expenses using tax-free dollars. We offer a health care FSA or dependent care FSA* * Dependent Care FSA: Allows you to pay for eligible expenses (example: daycare, parent care) using tax-free dollars * Flexible scheduling * Employees will begin accruing PTO on their first day of employment* * Company paid training for career advancement Benefit eligibility dependent on employment status Eligibility based on location Dining Services Chef Responsibilities include: * Responsible for providing healthy food for residents. * Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. * Reports problems, concerns and issues observed with food service and communicates them appropriately. * Observes changes in Resident status, needs or preferences and communicates them appropriately. * Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: * One to two years' experience in a similar position preferred. * Enjoy providing exceptional customer service and care to our senior residents.

Panda Express - Focus Group Services LLC in Ft Eustis, VA is looking for an assistant chef to join our team. We are located on 1386 Washington Blvd Ft Eustis, VA. Our ideal candidate is self-driven, punctual, and reliable. Benefits You'll get opportunities to gain skills that help you rise in your career, no matter where you go How we reward you: Flexible schedules Great pay and bonus Free meals while working at Panda Medical and Dental Insurance for full-time associates Associate discounts for many brands Referral bonuses Hands-on paid training to prepare you for success On-Going Career & Leadership Development Responsibilities Set up workstations Cook dishes to business standards Follow health and safety guidelines Prepare ingredients for use during shift Qualifications Proven working experience as a cook Familiarity with kitchen equipment and utensils Strong attention to detail Ability to listen and communicate effectively We are looking forward to reading your application.

Focus Group Services Llc in Langley Afb, VA is looking for one assistant chef to join our 18 person strong team. We are located on 61 Spraatz Dr Building #290. Our ideal candidate is attentive, punctual, and engaged. Benefits We offer many great benefits, including free early access to your pay through Homebase. Responsibilities Cook the main entree, Prepare the sauces, prepare the meats and prepping veggies Qualifications Experience with the fast food industry: cook We are looking forward to receiving your application. Thank you.

Responsive recruiter Benefits: Competitive salary Dental insurance Flexible schedule Health insurance Paid time off Position Objective: The Executive Chef is the culinary mastermind behind all catering and event menus, responsible for overseeing the preparation, production, and presentation of all food items. This role involves extensive management responsibilities including cost control, staff development, and ensuring compliance with health and sanitation regulations. Essential Duties and Responsibilities: Culinary Excellence: • Lead the development and execution of innovative menus for events and catering, ensuring a blend of creativity and consistency in every dish. • Conduct continuous research and adapt menus based on seasonality, guest feedback, and ingredient availability. • Ensure all dishes meet high standards for quality and presentation before they reach any guest. • Regularly conduct line checks, taste tests, and menu reviews to uphold quality and adjust for improvement. Leadership and Staff Management: • Direct all kitchen operations, including staff management, scheduling, and the professional development of culinary personnel. • Foster a culture of respect, professionalism, and enthusiasm within the kitchen team. • Evaluate staff performance, provide regular feedback, and manage career progression opportunities for team members. • Work closely with Restaurant Leadership to align culinary operations with overarching business objectives. Operational Management: • Maintain effective cost control measures in food preparation and kitchen operations without compromising quality. • Oversee the inventory management process, ensuring optimal stock levels are maintained and budget constraints are met. • Ensure all kitchen equipment and facilities meet the highest standards of cleanliness, organization, and functionality. • Implement and maintain health and safety protocols, including adherence to the latest CDC guidelines for sanitation and personal protective equipment. Communication and Coordination: • Serve as the primary liaison between the culinary and front-of-house teams to ensure seamless service execution. • Communicate effectively with all levels of management to forecast needs and resolve challenges. • Collaborate with event coordinators to customize menus and culinary experiences that enhance guest satisfaction. Regulatory Compliance: • Ensure compliance with all local, state, and federal labor and health codes. • Maintain certifications and ensure all kitchen staff are trained in food safety practices. • Regularly review and update kitchen practices to adhere to the latest sanitation standards. General Functions & Responsibilities: • Actively participate in menu planning and the introduction of new dishes. • Schedule and lead staff meetings, training sessions, and planning reviews. • Develop and enforce kitchen protocols to streamline operations and enhance staff performance. • Engage in proactive relationships with food suppliers and vendors to ensure high-quality ingredients and favorable terms. Requirements: • Minimum of 2 years of experience in a high-volume kitchen management role, with at least 4 years preferred. • Demonstrated leadership ability in a culinary setting with a proven track record of managing a diverse team. • Strong problem-solving skills and the ability to manage complex kitchen operations. • Proficient in using computer systems and software necessary for kitchen management. • Flexible availability, including nights, weekends, and holidays, to meet the demands of the business. • Physical ability to perform job functions, including standing for long periods and handling heavy equipment. • Must possess a current food safety certification (e.g., SERVsafe or equivalent). Compensation: $750.00 - $900.00 per week We are always looking for talented, happy, creative associates. If you have a passion for the industry, a love for all things food, and the drive to succeed and grow with us, we want to hear from YOU! We offer flexible schedules, a supportive and collaborative work environment,a work-life balance, and associate perks with unlimited growth opportunities. Union Taco 🌮 Union Taco Facebook Union Alehouse 🍺 Union Alehouse Facebook Union Alehouse Instagram Union Alehouse X

**Hotel:** Norfolk Sheraton 777 Waterside Drive Norfolk, VA 23510 Executive Chef Full time **Atrium SPIRIT - where teamwork, passion and appreciation ignite service excellence** Are you ready to showcase your creativity and leadership at Norfolk's waterfront hotel? With 466 rooms and 46,000 square feet of meeting space, the **Sheraton Norfolk** Waterside Hotel is the ultimate stage for your culinary talents to shine! This role will support Atrium's core values: Service, Perseverance, Inclusion, Respect, Innovation, and Teamwork (S.P.I.R.I.T). This position offers a significant opportunity for career growth in the hospitality industry, where your leadership, integrity, and problem-solving skills will be integral to creating memorable guest experiences and maintaining high standards of quality and safety. **What You'll Do** As our **Executive Chef** , you'll: + **Train & Inspire:** Developing results-oriented associates through effective training, evaluation, motivation, coaching and counseling in accordance to Atrium's Core Values + **Lead the Culinary Charge:** Leading the effort to achieve guest service standards by constantly seeking ways to improve products and services + **Strategize Smarter:** Controlling labor costs with effective scheduling and cross training. Achieving budgeted food percentages through effective control measures including portion controls, kitchen timing, inventory rotation measures, receiving and storage procedures, and waste control + **Create Magic:** Design menus that elevate quality, consistency, and creativity for à la carte dining and catering events. + **Team Up:** Collaborate with food & beverage, sales, and event teams to meet and exceed guest culinary expectations. + **Keep It Clean:** Teach and enforce health codes, safety procedures, and cleanliness standards across the kitchen. + **Be the Leader:** Manage your team effectively with clear communication, support, and accountability. Any and all other work as required to complete the primary purpose of the position **What You Bring to the Table** **Experience:** + 4+ years in a supervisory hotel culinary position. + Proven leadership skills and technical expertise in food preparation. + Financial savvy with knowledge of budgeting, profit/loss analysis, and portion control. **Technology Skills:** + Required: Microsoft Office Suite, Cloud-Based Apps + Bonus: Familiarity with Workday **Physical Requirements:** + Able to stand, bend, lift, and reach. + Capable of lifting up to 50lbs occasionally and up to 10lbs regularly. **Other:** + Must have a flexible schedule, including early mornings, late nights, weekends, and holidays. __________________________________________________ At Atrium Hospitality, you're a valued part of a team creating unforgettable guest experiences. We recognize and reward your dedication with **competitive pay, great benefits, and exciting perks** to support you on and off the job. Including: ✅ **Daily Pay** - Get paid when you need it ✅ **Exclusive Travel Discounts** - Save big at Marriott and Hilton properties ✅ **401k Plans** - Invest in your future ✅ **Comprehensive Medical Insurance** - Your health matters to us ✅ **Additional Property-Specific Perks** - Because every location has something special to offer But we don't just offer jobs-we help you build **careers.** With **internship programs, training plans, hundreds of self paced on line classes, and opportunities at 70+ hotels nationwide,** you can grow your future the way you want. **Ready to take the next step? Join a team that values you and your future!** _____________________________________________ **_Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations._** **_Atrium Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training._** **_Atrium Hospitality brinda igualdad de oportunidades de empleo a todos los empleados y aplicantes de empleo y prohíbe la discriminación y el acoso de cualquier tipo sin distinción de raza, color, religión, edad, sexo, origen nacional, estado de discapacidad, genética, estado de veterano protegido, orientación sexual, género de identidad o expresión, o cualquier otra característica protegida por las leyes federales, estatales o locales._** **_Esta política se aplica a todos los términos y condiciones de empleo, incluido el reclutamiento, la contratación, la colocación, la promoción, la terminación, el despido, el retiro, la transferencia, las licencias, la compensación y la capacitación._** **Notice of candidate Privacy Rights:** ************************************************* Atrium Hospitality is now one of the largest hotel management companies in the United States and we're still growing. As a result of our growth, we are always looking for great talent to join our organization. As owners and managers, we are responsible for the positive experiences of our guests and associates, and we strive to bring to life a culture that promotes the five simple values that drive our business: **Service** We deliver the best guest experience possible. We are a home away from home for our guests, and we are charged with making them feel safe and welcome. **Perseverance** We will be better today than we were yesterday. **Inclusion** We are committed to the equitable treatment of all associates as well as equal access to opportunities and resources for all, at every level of the organization. **Respect** We treat others the way we would like to be treated. **Innovation** We strive to develop, share and implement new thoughts, ideas and methods that improve our company, our operations and the guest and associate experience. **Teamwork** Our associates are our family, and we provide them the resources and support needed to produce the best work environment possible. In addition to our core values, we believe that being a responsible community partner is a defining characteristic of the Atrium Hospitality culture, including supporting a range of civic and community activities. We pride ourselves on four impactful pillars that support our associates, our communities and our future: Wellness, Embracing those with Disabilities, Sustainability, and Education. When a candidate makes the decision to join Atrium Hospitality, they are entrusting the very engaged and invested leaders of this great organization to support, encourage, coach, develop and inspire excellence in them. This leadership responsibility is a critical one, accepted with the pride and gravity it deserves. We recognize that when we do this well, we reap the rewards of a productive and engaged team; it is key to the success of Atrium Hospitality. The voices and opinions of our associates truly matter. We encourage, welcome, expect and act upon their input to help us make decisions that are in the best interest of our teams and the continued growth and sustainability of the organization. **Come grow with us!**

Do you enjoy preparing nutritious, wholesome meals for children? Do you love working with young children as part of a committed team? First Discovery is currently seeking a full time Chef/Cook at 5355 Lila Lane Virginia Beach. Candidate must have current food manager's certificate, ability to create and manage budget and inventory, prepare menus, and calculate portions. Experience is needed to prepare breakfast, lunch, and snack following USDA nutritional guidelines for preschool age children. Initial working hours will be 7:30 am to 1:30 pm but hours maybe extended if the right candidate is hired. NO NIGHTS! NO WEEKENDS! GREAT TRAINING! SCHOOL HOLIDAYS OFF! HEALTH AND DENTAL BENEFITS! Please reply to job posting. This position will pay depending on experience. Daily Responsibilities Possible job duties include but not limited to: Preparing fresh fruit, vegetables, and other food products; Serving breakfast; cooking and serving lunch for all classrooms; serving a afternoon snack for all classrooms; Writing and preparing snack menus; Calculating portion sizes; Cleaning and washing prep table, sweeping and mopping the floors, and cleaning and organizing the prep fridge and pantry; Rinsing kitchen equipment and cutting boards; Maintaining overall cleanliness in the kitchen; Budgeting, managing, and ordering inventory; Assisting in other areas as needed assigned by management. Purchasing food and supplies in the company vehicle. JOB REQUIREMENTS Chef/Cook must have food manager's card for the state of Virginia Cleanliness and knowledge of hygiene rules in a kitchen and driver's license. Experience with serving children and USDA knowledge preferred. Call/Text us at (757) 282 - 1447 for questions or to discuss this position.

Property At Pyramid Global Hospitality, people come first. As a company that values its employees, Pyramid Global Hospitality is dedicated to creating a supportive and inclusive work environment that fosters diversity, growth, development, and wellbeing. Our commitment to a People First culture is reflected in our approach to employee development, employee benefits and our dedication to building meaningful relationships. Pyramid Global Hospitality offers a range of employment benefits, including comprehensive health insurance, retirement plans, and paid time off, as well as unique perks such as on-site wellness programs, local discounts, and employee rates on hotel stays. In addition, Pyramid Global Hospitality is committed to providing ongoing training and development opportunities to help our people build the skills and knowledge they need to advance their careers. Whether you are just starting out in the hospitality industry or are a seasoned professional, Pyramid Global Hospitality offers a supportive and collaborative work environment that encourages growth and fosters success, in over 230 properties worldwide. Join their team and experience the benefits of working for a company that values its employees and is committed to creating exceptional guest experiences. Check out this video for more information on our great company! #PGH-BMC Location Description Located on the beachfront between the Atlantic Ocean and Currituck Sound, our Sanderling Resort is as an idyllic of a workplace as they come. Between the hotel and private homes on location, the vast ocean and tranquil sound, protective dunes and dancing marsh grasses, and excellent staff with a CARE culture, we think you'll find Sanderling to be an excellent home away from home. Sanderling Resort boasts 120 guest rooms, and 18,448 sq ft of event space. Come be a part of something bigger! Benchmark | Pyramid is a strong believer in offering our employees Work-Life Effectiveness through, practices, policies, and programs to help our employees achieve success at both work and home. Here are just some of the great benefits we offer: • Full Time employees have access to Medical and Dental insurance to fit your needs • Palm University (You can grow both personally and professionally through on-line webinars and self-study courses) • 401K match (Let us help you build your financial future) • Companywide Hotel Room Discounts (Who doesn't love to get away) • Paid Time Off • Employee Assistance Program (We are here to support you) • Employee family events (bring the kids!) Overview The Sous Chef will assist with planning and execution of the daily production, preparation, and presentation of all food for the hotel in a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable competitive quality products. If you have a passion for the Culinary arts and are looking to join a team where you can develop your skills, the skills of your team and grow a career, then we want you! Your Role: * You will attract, retain, and motivate the best culinary talent. * You may be required to perform any function within the culinary department (cook, steward etc). * You will conduct daily walk throughs of the kitchen, make recommendations for corrections, repairs, cleanliness concerns and improvements if needed. * You will attend weekly F&B meetings, BEO meetings, leadership meetings, monthly safety meeting and represent the culinary team * You will be the example that the culinary team follows. * You will have thorough knowledge of food allergens and handles any guest with food allergies with a high sense of urgency. * You will work with the culinary team to ensure prep sheets are updated and being properly used daily. * You will guide the nightly cleaning of all kitchen areas, follow up with pm stewarding crew to ensure dish area is clean and organized for the following days service. * Supervise and participate in the preparation and execution of food for all banquet events, as needed. * Ensure that banquet functions are properly broken down and those reusable items are returned to the main kitchen and put away properly. * Monitor production and quality levels of all food products. * Train, develop and maintain employee skills and relations exemplifying the "Be the Difference" attitude. * Develop and maintain ongoing education programs for sanitation and safety. . Qualifications Other: The hotel functions seven (7) days a week and twenty-four (24) hours per day. All employees, both management and hourly, must realize this fact and be aware that at times it may be necessary to move employees from their accustomed shift as business demands. We are a drug-free workplace; criminal background required. We participate in Everify. EOE/M/F/D/V Benefits * Paid Time Office * Paid Holidays * 401K with a match * Health Insurance * Dental and Vision Insurance * FREE Life Insurance * Hotel Room Discounts * Part of the Pyramid Global Hospitality Team

Sous Chef DEPARTMENT: Food & Beverage REPORTS TO: Executive Chef This position is second in command over the culinary and stewarding departments and is responsible for purchasing receiving and producing food items in the facility in the absence of the Executive Chef. Overseeing the stewarding department. Training of all kitchen and stewarding personnel. Essential Duties and Responsibilities * Ordering, receiving and preparing food items. * Maintaining food costs and budget goals. * Produce required product according to Banquet Event Orders for each event. * Maintains an active role in local hospitality community and professional associations. * Attend in-house event-related meetings and relays immediate changes with other departments. * Other duties as assigned. * Maintaining all kitchen equipment cleanliness and annual maintenance. * Training of all kitchen and stewarding staff to in clued "Serve-safe" and any health department regulations. * Maintain a Health Department score of 90 or higher. * Inventory controls. * Responsible for Kitchen in absence of Executive Chef. * Assists with monthly inventory. * Training of all cooks. Supervisory Responsibilities * Supervises all kitchen and stewarding staff. Education and/or Experience * At least four years of culinary experience in a banquet facility producing meals for large events. Skills and Abilities * Advanced oral and written communication skills. * Strong orientation to customer service and ability to work with other staff members in the facility. * Results oriented individual with the ability to meet required budgetary goals. * Excellent organizational, planning, communication, and inter-personal skills. * Ability to undertake and complete multiple tasks. * Computer skills to include Excel programs. * Must adhere to local Health Department codes. * Ability to be creative with food presentations and maintain a quality product. Certificates, Licenses, Registrations * Serve-Safe certified. Physical Demands * The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. * This position requires minimal stooping and lifting. Substantial standing, walking and manual dexterity to operate office equipment such as a computer is required. NOTE: The essential responsibilities of this position are described under the headings above. They may be subject to change at any time due to reasonable accommodation or other reasons. Also, this document in no way states or implies that these are the only duties to be performed by the employee occupying this position.

Prep cooks are the building blocks of a well-oiled kitchen, doing the routine and day-to-day tasks that are needed to allow the cooks and chefs to turn out perfect meals. Prep cooks do much of the preparation for the dishes that are served. This includes chopping vegetables, breaking down, cutting or grinding meat, weighing and mixing ingredients, washing and preparing vegetables, storing food, and more. Prep cooks report to the head chef or cook and may work earlier than most other cooks. Job Duties - Setting up and sanitizing work stations - Following prep lists created by chefs. - Measuring ingredients and seasonings, and preparing cooking ingredients such as soup stock to be used in the cooking process. - Preparing simple dishes, such as entrees or salads. - Ensuring all food items are properly stored and easily accessible. - Assisting chefs in preparing food and attending to any culinary tasks that arise. - Distributing plates to wait staff to be served, cleaning plates for dish washing, and preparing take away packages for customers. - Supervising food and cooling room temperatures. - Accepting or rejecting ingredients from suppliers. - Maintaining a clean, orderly, and sanitized kitchen. - Preparing drinks and cocktails according to the chef's specifications.

Requires prior experience in Full-Service Hotels and upscale dining: this position is responsible for the coordinating and managing of all food production from the main kitchen including: banquets, employee dining facility, and restaurants. Works with the banquet management team and associates, including the Catering Management, Purchasing, F&B Management, Banquet Management and reports to the Executive Chef. The Banquet Chef is a crucial team member who, as all associates, strives to continually improve guest and associate satisfaction while maintaining the operating budget. Responsibilities Principle Duties -Understands the job responsibilities of the supervisor and hourly associates within the location. -Understands and monitors the daily kitchen operation; ensures follow-through on kitchen policies and procedures; takes corrective action in any problem area. -Understands and monitors the purchasing and receiving policies and procedures, takes corrective action in any problem area. -Understands the methods for preparing menus for the banquet and restaurant locations, prepares them in a timely fashion; follows through with solutions to any problem area. -Understands and monitors the opening and closing procedures for the kitchen locations; maintains the location within the sanitation guidelines; takes corrective action in any problem area. -Understands and monitors the use of all equipment in the culinary locations; ensures that proper cleaning, maintenance, and storage procedures are followed; takes corrective action in any problem area. -Monitors the food expenses; follows through with solutions to any problem area. -Understands and monitors the labor and revenue budgets for the location; takes corrective action in any problem area. -Understands and monitors the present fiscal year labor and revenue budgets; maintains budgets within guidelines; takes corrective action in any problem area. Principle Duties Specific to this Candidate -Oversees the production of the main kitchen area including: Banquets, off-site catering, Empyrean Club, Employee Dining Facility, and Restaurants -Reviews banquet orders and upcoming menus -Coordinates food orders with Executive Chef, Executive Sous Chef and Purchasing Manager -Plans daily production -Coordinates scheduling of production staff with the Executive Chef, Executive Sous Chef -Collaborates with the Executive Chef, Executive Sous Chef in the development of customized catering offerings Accomplish daily assignment of duties in designated kitchen areas to the quality standards of the hotel/franchise. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Interact with fellow associates in a courteous and professional manner. Possess full knowledge of all matters relating to proper cooking techniques to exceed guest expectations at all times. Provide guest services in a highly professional manner exceeding guest expectations at all times. Report unsafe work conditions/practices and safety/security violations in accordance with Company policy. Greet and interact with the guest in a friendly and professional manner creating the “WOW” experience. Perform routine maintenance and cleaning on line equipment to include but not limited to fixtures in assigned areas in accordance with Department S.O.P.'s and work practices. Manage time and station productivity according to the volume of business in assigned stations. Complete special projects with appropriate training as assigned by the chef. Monitor all safety and quality control measures, ensuring safety, quality and portion controls. Manage and assist in all inventories (bimonthly and monthly food inventories and quarterly smallwares) Acknowledge, understand and comply with all Company/franchise policy, procedures and work practices. Stay aware of Company/hotel/franchise information and changes. Attend and participate in all appropriate and/or mandatory meetings and on-going training sessions. Must possess basic computer skills to include E-Mail, the Internet, Excel and Word. Must possess strong meat and fish butchering skills. Adhere to all S.O.P.'s and checklists regarding kitchen polices and procedures. Ensure all stations are set-up to produce a quality product in a manner adhering to health department and company standards. Inspect and evaluate physical condition of equipment daily for cleanliness. Report any necessary repairs to your immediate supervisor. Maintain food and cleanliness standards to ensure that the highest quality products are consistently maintained. Qualifications Type Qualification Experience At least 5 years of experience working in a high volume and fast paced restaurant. Experience Culinary education preferred Skill Able to apply common sense understanding to carry out simple one- or two- step instructions. Able to deal with standardized situations with only occasional or no variation. Skill Good attitude and work ethic practices in order to attain maximum operating efficiency while ensuring adherence to established guest satisfaction criteria. Skill Able to work a flexible schedule including weekends and holidays as required. Skill Able to read, write, and speak basic English. Skill Able to understand and apply basic mathematical skills (addition, subtraction, multiplication and division in all units of measure) in order to obtain correct dilution ratios, portion control etc.

Job Advertisements Sushi experience required. The Executive Sous Chef assists the Executive Chef through oversight of the daily culinary operations and management of the culinary and kitchen teams within multiple outlets. The Executive Sous Chef impacts guest satisfaction through delivery of culinary excellence and consistent quality service and product. This manager drives revenue and profit to ownership through menu creation and execution of the business and operating plans. The Executive Chef will have coverage responsibilities in restaurants in addition to administrative responsibilities. Responsibilities Support a culture that promotes effective communications, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction. Hire, retain and mentor back of house Associates to execute safe and successful operation of the department. Collaborate with assigned recruiters to determine and implement hiring guidelines and standards. Participate in Associate development through coaching, feedback, and completion of company talent development initiatives Schedule Associates to meet operational needs and maximize time and station productivity while meeting the guidelines and labor expectations of the budget and business plan. Drive guest satisfaction through menu creation, food quality standards and Associate scheduling and training. This is accomplished by working with manager to ensure menu design creates high value for price paid. This is further accomplished through implementation of written menu specifications for Banquet Associates and proper utilization of PHR and training programs and tools. Ensure that the kitchen is set up for success through implementation and adherence to the operating plan; including SOPS and checklists. Ensure guest safety and satisfaction though adherence to health department and company standards; including safe food handling. Monitor safety and quality control measures. Coordinate a preventative maintenance program and schedule with the Engineering department for kitchen equipment. Ensure that assigned assets are properly maintained and protected; through execution of the established inventory process, Associate training on food preparation and storage, effective security of storage areas and coordination of a preventative maintenance program for production equipment and area. Manage food ordering process and internal requisitioning; including systems usage, to ensure food cost objectives are met. Set short-term and long range goals in collaboration with Manager to ensure the achievement of the outlets defined performance metrics. Practices responsible financial management of the department. Works with manager to develop department business plans and budgets, to accurately forecast financial performance and to deliver financial results in accordance with those budgets. Perform Emergency Response duties as required by this role in the Emergency Response Organizational Chart and Plan Qualifications Type Qualification Skill Understanding of purchasing and maintenance of kitchen equipment Effective decision making skills Strong problem-solving skills Financial management skills e.g., ability to understand P&L statements, manage operating budgets, forecasting and scheduling Knowledge of overall hotel operations as they affect kitchen and related areas Knowledge of purchasing, inventory controls, supplies and equipment Knowledge of governmental regulations and safety standards (OSHA, EPA, ADA, CFC, NFPA) Experience Experience in a hands on kitchen management position Broad knowledge of Restaurant Industry Experience working in a corporate atmosphere Must posses food knowledge and creativity. Education Culinary degree preferred

Find your joy here, at COMMUNITY, a Sonida Senior Living community! We offer a comprehensive benefit package to include competitive wage/salary, health and dental insurance, 401k with company match & much more! COMMUNITY, a premier retirement community in CITY, STATE, provides quality care to residents in an INDEPENDENT LIVING, ASSISTED LIVING, MEMORY CARE community. You belong on our team if you are interested in: Medical, dental, vision, and life/disability insurances* 401k retirement savings plan offering 50% of every dollar contributed by the employee up to 6% of employee's base rate* Employee Assistance Program: This program provides professional, confidential telephonic or face-to-face counseling to you and your household members at no cost FSA: This option allows you to pay for eligible expenses using tax-free dollars. We offer a health care FSA or dependent care FSA* Dependent Care FSA: Allows you to pay for eligible expenses (example: daycare, parent care) using tax-free dollars Flexible scheduling** Employees will begin accruing PTO on their first day of employment* Company paid training for career advancement** Benefit eligibility dependent on employment status Eligibility based on location Dining Services Chef Responsibilities include: Responsible for providing healthy food for residents. Maintains standards for dining services to the Residents to include efficient meal service delivery, customer service and cleanliness of the dining room and kitchen. Reports problems, concerns and issues observed with food service and communicates them appropriately. Observes changes in Resident status, needs or preferences and communicates them appropriately. Observes all work, safety, and administrative rules to include local and state requirements. Qualifications: One to two years' experience in a similar position preferred. Enjoy providing exceptional customer service and care to our senior residents.

Assists the cooks in the preparation of various food items, including cutting vegetables, preparing dressings, and making soups. Supervisory Responsibilities: * Yes, will have two Sous-Chefs reporting directly. Duties/Responsibilities: * Directs the day-to-day operation of the kitchen to ensure the best possible service is provided to all guests and team members * Demonstrates a passion for the culinary arts, the continuous improvement process and instills that enthusiasm throughout the department. * Monitors and controls food costs and assists with requisition of daily food purchase orders. * Ensures proper staffing for forecasted volume and budgetary guidelines. * Ensures strict adherence to all policies and procedures, notifying team members and supervisors of any changes. * Orders all food needed for the restaurant, ultimately being responsible for quality control of all food items. Collaborate with * suppliers and the purchasing to establish and document product specification. * Prepares menus, develops recipes, and prepares special menu items. Develops cost analysis and training guides. * Monitors inventories and reports discrepancies to the Executive Chef * Takes the food end of period inventory and presents it to the Department Analyst. * Understands that this is a 24-hour responsibility and is always accessible. * Meets budgeted figures for labor and other expenses. * Ensures excellent guest service. * Must work closely with Department Trainer to ensure all new hires are trained; both with classroom and floor programs. * Ensures all existing team members are attending follow up training sessions. * Communicates any problems or concerns to the Vice President and other departments as needed. * Participates in departmental meetings as required, prepares annual departmental budgets, and operating forecasts. * Maintains files in such a way that another manager could perform efficiently in the event of his/her absence. * Ensures all kitchens provide nutritious, safe, eye-appealing, properly flavored food while maintaining a safe and sanitary * work environment. * Maintains high sanitation and safety standards. * Maintains sufficient materials and products in the work location. * Maintains security of products and areas assigned to department. * Ensures rotation of products. * Responsible for supervising the activities of all kitchen staff, ensuring all functional job duties are performed according to * established company policies. * Works with front of the house supervisors to ensure proper communication. * All other duties as assigned. * High School diploma Certifications, Licenses, and/or Qualifications: * Serve Safe certification * Gaming license/registration as required by jurisdiction(s). * 4 years' experience as an Room Chef with multi-unit high quality volume operation or the Equivalent * 8+ years culinary experience. * Culinary degree or equivalent work experience. * 3+ years casino experience. * Ability to create and work within a budget. * Responsible for training and supervision of culinary team members. * Must have successfully completed and maintain certification in "Serv-Safe" (Food Sanitation Management). * Computer literate in all Microsoft Office applications as well as automated restaurant systems. * Must be able to understand and communicate Material Safety Data Sheets to all team members. * Ability to communicate with Team members and guests * Ability to be a TEAM player * Ability to successfully fulfill the pre-employment process * Ability to work flexible shifts and days of the week including holidays Physical Requirements: * Prolonged periods of standing and bending. * Must be able to lift up to 25 pounds at times. * Ability to work flexible shifts and days of the week, including holidays. * Ability to work in an environment with moderate to loud noise, bright lights, smoke, and dust.